Blackberry
Davies, Susan
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Summer Fruits
Alie Kruse-Kolk
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Orange and Sour Cream Drop Shortcakes
with Assorted Berries
Gourmet July 1994

6 cups blackberries, picked over
1 cup sugar
6 cups raspberries, picked over
6 cups blueberries, picked over

Shortcakes:
3 cups flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup cold unsalted butter, cut into bits
1 1/2 teaspoons freshly grated orange zest
1 cup sour cream
1 cup milk

Topping:
2 cups well-chilled heavy cream
1/4 cup confectioner's sugar

In a bowl with a potato masher mash 2 cups blackberries with 1/3 cup
sugar and stir in remaining blackberries. In 2 more bowls separately mash raspberries and blueberries with remaining sugar in the same manner. Let berries stand at room temperature 4 hours.
Make shortcakes: Preheat oven to 425 degrees F. and lightly butter 2 baking sheets. In a large bowl whisk together flour, sugar, baking powder, soda and salt and blend in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream and milk. Add to flour mixture. Stir mixture until it just forms a sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough to 1/2-inch thickness and bake 12
to 15 minutes or until pale golden. Transfer shortcakes to a rack and cool. (May be made 4 hours ahead and kept in airtight containers.)
In a large bowl beat cream with confectioner's sugar until it holds soft peaks. (Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap.
Whisk cream lightly before serving.)
Split shortcakes horizontally with a fork and serve with berries and whipped cream. Serves 12.

 
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